Coupling between oxidation kinetics and anisothermal oil flow during deep-fat frying

Deep-fat frying is a cooking technique that has been used continuously since prehistoric times. A domestic deep-fryer heated from the bottom develops significant convection inside the bath cavity. It is responsible for very high heat transfer coefficients and the exposure of the deep-frying oil to the atmospheric oxygen. The continuous conversion of gaseous dioxygen into unstable and reactive hydroperoxides and their subsequent advection throughout the bulk volume is at the origin of the main complaints made of frying which includes issues such as odors, fouling, and generation of several toxic compounds. This study analyzes the coupling between natural convection of triacylglycerols and th…